Sesame Cilantro Chicken Recipes

SESAME CILANTRO SHRIMP

Steps:

• In a large nonstick skillet, heat 1 tablespoon dressing over medium heat. Add shrimp; cook and stir 1 minute., Stir in remaining dressing; cook, uncovered, until shrimp turn pink, 1-2 minutes longer. To serve, squeeze lime juice over top; sprinkle with cilantro. If desired, serve with rice.

CILANTRO SESAME CHICKEN MEATBALLS

Steps:

• Preheat oven to 375 degrees.
• Using a large mixing bowl combine all the ingredients, then roll into individual meatballs. You should end up with about 20 1-1/2" thick balls.
• Place on a well oiled baking tray.
• Bake for 20-25 minutes.
• Serve with Sesame-Soy dipping sauce.

SESAME CHICKEN

Steps:

• Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
• To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
• In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
• Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO

Steps:

• Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
• Preheat the oven to 400 degrees F.
• Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps!

GRILLED SESAME LIME CHICKEN BREASTS

Steps:

• Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
• In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill.
• Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.

SESAME PASTA CHICKEN SALAD

Steps:

• Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
• In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
• Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO

Steps:

• Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
• Preheat the oven to 400°F. Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return them to the oven for 10 minutes to glaze. An impressive presentation is to serve these chicken wings family style: Arrange them on a large platter, pour over the remaining sauce, and sprinkle them with the sesame seeds and cilantro. Serve the wings with a large stack of cocktail napkins.

SESAME CHICKEN DIP

Steps:

• Combine soy sauce, sesame oil, and 2 cloves of garlic in a large bowl. Add cooked chicken and toss to coat. Refrigerate and marinate for 1 hour.
• Combine cream cheese, 1/4 cup cilantro, remaining garlic, and salt in another bowl; beat with an electric mixer until creamy.
• Spread dip onto a large serving platter and top with marinated chicken. Sprinkle chicken with peanuts, green onions, and remaining cilantro, and drizzle sweet chile sauce over top. Cover and refrigerate for at least 1 hour before serving.